If you’re after something crisp and refreshing, Lebanese Malfouf Salad is a classic cabbage salad bursting with fresh flavors—think lemon, olive oil, garlic, and mint. This salad, also known as salatet malfouf, is a staple in Lebanese kitchens. It’s simple, but packs a punch with its tangy, bold taste. You’ll usually find it on the table as a side, lending a crunchy, light contrast to heartier Lebanese dishes.
Malfouf salad isn’t quite like other cabbage salads out there—Greek lemon cabbage salad, Japanese Kyabetsu no Asazuke, you name it. What really sets it apart is the big hit of fresh mint and lemon juice, which gives it a bright, zesty kick. Sure, they all start with cabbage, but the Lebanese version leans into olive oil and fresh herbs, giving it that unmistakable Mediterranean vibe. Once you try it, you’ll probably want to make it again.
It’s ridiculously easy to throw together—just a handful of minutes, really—and it goes with just about anything. If you’re into simple, healthy, and actually tasty salads, you’ll probably want to add Lebanese Malfouf Salad to your rotation.
Table of Contents
What Is Lebanese Malfouf Salad?
Lebanese Malfouf Salad, or salatet malfouf, is a crisp cabbage salad tossed with fresh herbs and a tangy lemon dressing. It’s not at all like creamy coleslaw or those Asian cabbage salads—it’s lighter, oil-based, and all about simple ingredients and bright, herby flavors.
Origins and Cultural Significance
This salad comes straight out of Lebanon and is pretty much everywhere—homes, restaurants, you name it. "Malfouf" just means cabbage in Arabic, so salatet malfouf is literally "cabbage salad." You’ll spot it at family gatherings, usually next to grilled meats, beans, rice, or whatever’s on the menu that day.
People love it because it’s quick, cheap, and you can find the ingredients just about anywhere. That zippy flavor and fresh crunch? Perfect for hot days. The classic combo—lemon juice, olive oil, garlic, and fresh mint—is basically Lebanese flavor in a bowl. Sometimes folks call it Lebanese slaw or even Lebanese coleslaw, but it’s way lighter than the creamy stuff you get in the West.
Differences From Other Cabbage Salads
What makes Lebanese Malfouf Salad different? No mayo, no sugary dressings. Instead, you get olive oil and fresh lemon juice, not some heavy creamy base. Chopped mint or parsley and a bit of garlic give it a herby, almost refreshing note you don’t find in most cabbage salads.
Take a look at how it compares:
| Salad Type | Key Ingredients | Dressing Base | Herbs Used |
|---|---|---|---|
| Lebanese Malfouf Salad | Green cabbage, mint, garlic | Lemon juice, olive oil | Mint, parsley |
| American Coleslaw | Green cabbage, carrot, sometimes onion | Mayonnaise, vinegar | None or celery seed |
| Japanese Kyabetsu no Asazuke | Cabbage, carrot | Rice vinegar, salt | None |
| Greek Lemon Cabbage Salad | Cabbage, olive oil, lemon | Lemon juice, olive oil | Sometimes dill |
Other salads, like Japanese kyabetsu no asazuke, use vinegar for pickling and sometimes add sugar, but they’re not big on herbs or oil. The Greek version is a bit closer—olive oil and lemon, sure—but usually skips the garlic and mint, so it’s not quite as punchy or herbal.
Popular Variations Across Lebanon
Across Lebanon, you’ll run into all sorts of tweaks. Some folks add scallions or a sprinkle of sumac for tartness. Others toss in chopped tomatoes or cucumber if they want extra crunch.
But really, most people keep it simple: green cabbage, lemon juice, olive oil, salt, garlic, and mint. How much garlic or mint? Totally up to you (or your grandma). Some swap in parsley for mint, or just use both. Occasionally, someone will throw in a bit of green chili for a kick.
This salad shows up with everything from mujadara (lentils and rice) to grilled meats. It’s kind of a chameleon—fits in anywhere, and always brings something fresh to the table. Home or restaurant, you’ll see it all over Lebanese cuisine.
Main Ingredients in Malfouf Salad
Malfouf salad is all about crisp cabbage, fresh herbs, and a zesty dressing that wakes everything up. Each ingredient brings its own thing—texture, aroma, flavor—so you end up with a salad that’s super simple but never boring.
Cabbage Selection and Preparation
Cabbage is the star, obviously. Green cabbage is traditional, giving you that mild flavor and sturdy crunch. White cabbage works, too, or you can mix in some purple cabbage (aka red cabbage) for a little color—looks nice, honestly.
Pick a fresh, heavy head of cabbage. Ditch any wilted leaves, then slice it as finely as you can—sharp knife or mandoline makes life easier. The thinner the shreds, the better they soak up the dressing and soften just enough while staying crisp. You could get pre-shredded cabbage, but honestly, nothing beats doing it fresh.
If you want to mix things up, savoy cabbage gives a slightly different flavor and a ruffly texture. Just rinse well, let it drain, and you’re good to go. Fresh is always best—makes all the difference in crunch and taste.
Fresh Herbs and Vegetables Used
Herbs are what give Malfouf salad its bright kick. The big players are fresh mint and parsley, both chopped fine. Mint brings a cool note, parsley adds that fresh, green flavor.
Some folks use dried mint if that’s what’s handy, but go easy—it’s stronger than fresh. Every now and then, you’ll see dill for something a bit different.
Want to mix it up? Thinly sliced green onions (aka spring onions or scallions) are great for a gentle onion flavor. Radishes add a little bite and color. If you’re into it, a bit of red onion or cucumber can add sweetness and crunch. Cherry tomatoes aren’t super traditional, but they do bring color and juiciness if you’re feeling creative.
Key Dressing Components
What really ties this salad together is the lemon garlic dressing. You want fresh-squeezed lemon juice—not the bottled stuff. Good olive oil (extra virgin if you’ve got it) brings richness and smooths out the acidity.
Just a clove of finely minced garlic gives it that little bite. Salt and pepper? Of course—season to taste. The dressing’s as easy as it gets: mix the juice, oil, garlic, and seasoning, then toss it with the cabbage and herbs until everything’s shiny and coated.
Sometimes people sprinkle in sumac for a tart, almost lemony punch, or a bit of za’atar for that classic Middle Eastern flavor. Totally optional—it’s your call.
Optional Add-Ins for Flavor and Texture
The classic version keeps it simple, but you can play around with extras if you want. Sumac and za’atar both add color and a little zip.
Craving more crunch? Toss in some thinly sliced radishes or cucumbers. Want a little sweetness or color? Cherry tomatoes or bits of red onion work well.
If you’re feeling adventurous, try toasted nuts like slivered almonds or pine nuts—definitely not traditional, but hey, it’s your salad. Just keep the vibe crisp and fresh, and taste as you go until it feels right to you.
Best Tips for Making Malfouf Salad
Nailing Lebanese Malfouf Salad comes down to how you handle the cabbage, how fresh your herbs are, and how you bring it all together. Good olive oil, getting the lemon and salt just right, and serving it at the right moment—those little details matter.
Preparing the Cabbage and Vegetables
For the best crunch, skip the bagged stuff and go for a fresh head of green cabbage. Wash and dry it well, slice it in half, and cut out the tough core. Shred it as thin as you can—a sharp knife or mandoline is your friend here.
If you want a splash of color or a little sweetness, add some thin carrot slices or a handful of fresh parsley. Chop the mint right before you toss it in so it stays bright. Don’t soak the cabbage—too much water will make it soggy and bland.
Here’s a tip from people who make this all the time: after you salt the cabbage, let it sit for about five minutes before mixing in the rest. It softens the cabbage just a bit but keeps it crisp—kind of the best of both worlds.
Making the Dressing
For a classic Lebanese vinaigrette on malfouf salad, you really don’t need much: just some fresh lemon juice, good olive oil, a clove of garlic (minced up), salt, and a handful of chopped mint. I usually go with equal parts lemon juice and olive oil—it just feels right for that balance of tang and richness.
Some folks like to sneak in a splash of white wine vinegar or apple cider vinegar for a bit more bite. It’s a good idea to taste the dressing before you pour it on the cabbage—start with a light hand on the salt and add more if it needs it. You can always add, but you can’t take away, right?
Mix the dressing up in a bowl or, if you’re in a hurry, just shake it up in a jar. Fresh ingredients matter here—old lemon juice or tired olive oil will dull the whole thing. If you want it lighter, you can cut back on the oil a bit, but don’t skip it entirely; you want that nice, glossy finish.
Combining and Serving
Drizzle the dressing over your cabbage and toss it well—hands or tongs, whatever you like—just make sure every strand gets a little love. Let the salad sit out at room temp for at least 10 minutes; it gives the flavors a chance to mingle and softens the cabbage just enough.
If you’re prepping ahead, stash the salad in an airtight container in the fridge. Just know the cabbage will soften more as it sits. For the best crunch, give it another toss before serving. It’s great cold or cool, especially with grilled meats or a rice pilaf on the side.
Unlike Greek lemon cabbage salad, this Lebanese version leans heavy on the mint and skips cheese or yogurt entirely. Most home cooks (and honestly, most experts too) will tell you to keep it simple: the freshest ingredients and a good balance of sour, salty, and herbal flavors matter most.
RECIPE: Lebanese Malfouf Salad
Malfouf Salad is a crunchy, refreshing Lebanese cabbage salad that’s all about bright, simple flavors and a little bit of zing.
Ingredients
| What You Need | Amount |
|---|---|
| Green cabbage | ½ head, shredded |
| Lemon juice | ¼ cup (fresh) |
| Olive oil | ¼ cup |
| Garlic | 1 clove, minced |
| Salt | 1 teaspoon |
| Fresh mint | ¼ cup, chopped |
Instructions
- First, shred your cabbage into thin strips and toss it into a big mixing bowl. Add the lemon juice, olive oil, garlic, salt, and mint right over the top.
- Give it a good toss until everything’s coated. The mint and lemon just wake up the cabbage, making it super fresh.
- Let the salad hang out for about 10 minutes at room temp. This little pause lets the flavors come together and makes every bite better.
- Before you serve, toss it once more. This salad’s awesome with grilled meats, rice, or pretty much any Mediterranean meal you’ve got going.
Honestly, Malfouf Salad couldn’t be easier. It’s quick, uses basic ingredients, and the end result is crisp, tangy, and just a little minty—what’s not to like?
Health Benefits and Nutritional Information
Malfouf Salad is light and crunchy, packed with good-for-you ingredients. With olive oil, mint, lemon juice, and cabbage, you get a side that fits right in with healthy eating and feels good to eat, too.
Low-Calorie and Fresh Ingredients
This salad is seriously low in calories—perfect if you’re after something lighter or just want to keep things easy on the waistline. Cabbage is the star, and it’s naturally low in both fat and calories.
No mayo, no heavy dressings here. Just olive oil and lemon juice, which give you flavor and healthy fats without weighing the salad down.
The fresh mint (and sometimes parsley if you’re feeling it) adds a real pop of freshness. A lot of people use it as a healthy side or swap it for regular coleslaw since you’re skipping all the processed stuff you usually find in slaws.
Notable Vitamins and Minerals
Cabbage brings vitamin C, vitamin K, and fiber to the table—great for your immune system and bones. Plus, vitamin C helps your body soak up iron from other foods.
If you toss in parsley, you’ll get some folate and even more vitamin K. The olive oil is loaded with heart-healthy fats, which are way better for you than the saturated kind.
Lemon juice gives the salad its tartness and an extra boost of vitamin C. And the mint? Just a touch of vitamin A and some antioxidants to help protect your cells.
Storing and Keeping Leftovers Fresh
Leftover Malfouf Salad? Just pop it into an airtight container in the fridge. It should stay good for up to two days. Cabbage keeps its crunch longer than lettuce, so it’s a solid make-ahead option.
If it sits too long, the cabbage and mint can get a bit soggy—especially once the dressing’s on. To keep things crisp, store the cabbage and dressing separately and mix them up right before serving.
Always use clean utensils and keep that lid tight. That way, the salad keeps its bright flavor and stays safe for your next meal.
Serving Suggestions and Pairings
Malfouf Salad is all about crunch, citrus, and freshness. You can serve it a bunch of ways—next to grilled meats, with vegetarian mains, or just as an easy side for a picnic or potluck.
As a Side Dish
This is a refreshing side for heavier meals, especially because the lemon and mint cut through rich or spicy flavors. Unlike a creamy coleslaw, Malfouf Salad is lighter and not sweet at all.
Try it with pita, hummus, or a white bean salad for a simple lunch. Want to switch things up? Use it in place of lettuce in sandwiches or stuff it inside a pita. It’s easy—just toss the cabbage, lemon, olive oil, mint, and garlic, let it sit for 10 minutes, and you’re good.
This salad also keeps well in the fridge for a couple of days. Leftovers? Serve them as a side with rice or mix them into other salads like fattoush for a little extra crunch.
With Lebanese and Middle Eastern Main Dishes
Malfouf Salad is a natural with classic Lebanese and Middle Eastern mains. It’s often paired with grilled meats like kafta, lamb kebabs, or chicken shawarma—the bright flavors balance out the rich, smoky stuff.
It fits right into a mezze spread with falafel, tabbouleh, or hummus. Try it alongside sayadieh (that’s Lebanese fish and rice) for a palate cleanser. If you’re planning a Middle Eastern meal, toss it in with other sides like fattoush or even a coleslaw mix.
Here’s a quick rundown of what to pair it with:
| Main Dish | Why It Works |
|---|---|
| Kafta | Cuts through the richness |
| Shawarma | Refreshes between spicy bites |
| Falafel | Adds juicy, tangy crunch |
| Sayadieh | Balances fish and rice flavors |
Ideas for Potlucks and Gatherings
Malfouf Salad is a lifesaver for potlucks—it travels well and doesn’t wilt in a hurry. Just keep it covered until you’re ready to serve. If you can, wait to dress it until the last minute so the cabbage stays crisp.
It’s a lighter slaw option that goes with grilled meats or veggie mains. Throw it in pita sandwiches or even use it as a fresh filler for tacos or wraps—why not?
If you’re prepping ahead, store the veggies and dressing separately, then mix them up at the event. Folks looking for something lighter than the usual heavy sides usually appreciate its clean, zesty flavor.
Frequently Asked Questions
Lebanese malfouf salad is all about bright flavors, easy prep, and healthy ingredients. Got questions? Here are some common ones people ask about making, tweaking, and serving this salad.
What are the primary ingredients in a Lebanese malfouf salad?
You’ll need green cabbage—finely shredded—as your base. For the dressing, grab fresh lemon juice, olive oil, minced garlic, salt, and a good handful of chopped mint. No mayo or dairy in this one.
Can you substitute red cabbage in a Lebanese malfouf salad recipe?
Sure, you can swap in red cabbage if that’s what you’ve got. It’ll give the salad a deeper color and a little more crunch. The flavor and texture change a bit, but it’s still tasty and crisp.
How do you incorporate mint into a Lebanese cabbage salad?
Just chop the mint leaves finely and toss them right in with the cabbage. Add the mint along with the lemon juice, olive oil, garlic, and salt. Mix it all up so the mint gets into every bite.
What is the difference between malfouf salad and tabbouleh?
Malfouf salad is all about cabbage, lemon juice, olive oil, and garlic, with mint for extra flavor. Tabbouleh, on the other hand, uses parsley, bulgur wheat, tomato, and green onion. The texture and taste are totally different because of the grains and herbs.
How do you prepare traditional Lebanese cabbage salad dressing?
Mix up fresh lemon juice, olive oil, minced garlic, and salt. You can do this in a bowl or just pour it over the cabbage. Add the chopped mint last, then toss everything so the cabbage gets coated evenly.
Is it common to use mayonnaise in a Lebanese cabbage coleslaw?
Not really—traditional Lebanese malfouf salad skips mayonnaise altogether. Instead, you'll usually find it tossed with a simple mix of lemon juice and olive oil, which keeps things light and super fresh. It’s definitely not like the creamy Western-style coleslaws you might be used to; honestly, the vibe is totally different.
Leave a Reply